JP2019080565A - 餅に類似した食感のゼリー組成物及びその製造方法 - Google Patents
餅に類似した食感のゼリー組成物及びその製造方法 Download PDFInfo
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Images
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/14—Mouthfeel improving agent
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- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dispersion Chemistry (AREA)
- Molecular Biology (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
Description
前記ゼリー組成物は、糖類80重量%〜95重量%、ゲル化剤1重量%〜20重量%及び穀類加工品0.1重量%〜4重量%を含むことができる。
前記ゼリー組成物は、トウモロコシ澱粉、ワキシートウモロコシ澱粉、タピオカ澱粉、ジャガイモ澱粉、サツマイモ澱粉、デキストリン、アルファ澱粉及びこれらの組合せからなる群から選択された澱粉類をさらに含むことができる。
前記ゼリー組成物は、穀類加工品と澱粉類の重量比が1:0.1〜1:5とすることができる。
本発明による餅に類似した食感のゼリー組成物の製造方法は、糖類、ゲル化剤及び米粉、もち米粉、ワキシー麦粉、ワキシートウモロコシ粉及びこれらの組合せからなる群から選択された穀類加工品を混合する段階、及びその混合物を成形してゼリー組成物を製造する段階を含む。
前記ゼリー組成物の製造方法は、糖類80重量%〜95重量%、ゲル化剤1重量%〜20重量%及び穀類加工品0.1重量%〜4重量%を混合することができる。
前記ゼリー組成物の製造方法は、トウモロコシ澱粉、ワキシートウモロコシ澱粉、タピオカ澱粉、ジャガイモ澱粉、サツマイモ澱粉、デキストリン、アルファ澱粉及びこれらの組合せからなる群から選択された澱粉類をさらに混合することができる。
前記ゼリー組成物の製造方法は、穀類加工品と澱粉類の重量比が1:0.1〜1:5となるように混合することができる。
Claims (8)
- 糖類と、ゲル化剤とを含み、さらに、米粉、もち米粉、ワキシー麦粉、ワキシートウモロコシ粉及びこれらの組合せからなる群から選択された穀類加工品を含む、餅に類似した食感のゼリー組成物。
- 糖類80重量%〜95重量%、ゲル化剤1重量%〜20重量%及び穀類加工品0.1重量%〜4重量%を含む、請求項1に記載の餅に類似した食感のゼリー組成物。
- トウモロコシ澱粉、ワキシートウモロコシ澱粉、タピオカ澱粉、ジャガイモ澱粉、サツマイモ澱粉、デキストリン、アルファ澱粉及びこれらの組合せからなる群から選択された澱粉類をさらに含む、請求項1に記載の餅に類似した食感のゼリー組成物。
- 穀類加工品と澱粉類の重量比は1:0.1〜1:5である、請求項3に記載の餅に類似した食感のゼリー組成物。
- 糖類と、ゲル化剤と、米粉、もち米粉、ワキシー麦粉、ワキシートウモロコシ粉及びこれらの組合せからなる群から選択された穀類加工品とを混合する段階と、
その混合物を成形してゼリー組成物を製造する段階とを含む、餅に類似した食感のゼリー組成物の製造方法。 - 糖類80重量%〜95重量%、ゲル化剤1重量%〜20重量%及び穀類加工品0.1重量%〜4重量%を混合する、請求項5に記載の餅に類似した食感のゼリー組成物の製造方法。
- トウモロコシ澱粉、ワキシートウモロコシ澱粉、タピオカ澱粉、ジャガイモ澱粉、サツマイモ澱粉、デキストリン、アルファ澱粉及びこれらの組合せからなる群から選択された澱粉類をさらに混合する、請求項5に記載の餅に類似した食感のゼリー組成物の製造方法。
- 穀類加工品と澱粉類の重量比が1:0.1〜1:5となるように混合する、請求項7に記載の餅に類似した食感のゼリー組成物の製造方法。
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KR102543980B1 (ko) * | 2020-10-30 | 2023-06-20 | 박준우 | 식이섬유가 향상된 기능성 고구마 가공식품 및 이의 제조 방법 |
KR20240000805A (ko) | 2022-06-24 | 2024-01-03 | 주식회사 유피랩스 | 수면 개선용 저칼로리 젤리 조성물 |
KR20240000806A (ko) | 2022-06-24 | 2024-01-03 | 주식회사 유피랩스 | 피부 및 손톱 건강 개선용 저칼로리 비건 젤리 조성물 |
KR20240001345A (ko) | 2022-06-24 | 2024-01-03 | 주식회사 유피랩스 | 뼈 건강 개선용 저칼로리 젤리 조성물 |
KR102626381B1 (ko) | 2022-12-06 | 2024-01-18 | 케이젠 주식회사 | 다이어트 효과를 나타내는 젤리의 제조방법 |
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